These Zucchini Cottage Cheese Spring Rolls are a delicious and healthy twist on a classic favorite. I love making them when I want something light, crunchy, and satisfying without much effort. The creamy cottage cheese pairs beautifully with the fresh zucchini, and air frying brings everything together in a crispy, golden bite.

Zucchini Cottage Cheese Spring Rolls

Why You’ll Love This Recipe

I find this recipe especially perfect for busy weeknights or quick lunches. It’s incredibly easy to prepare, and the ingredients are wholesome and refreshing. The air fryer makes these rolls crisp without deep frying, which keeps things light and mess-free. Plus, they’re great for kids, parties, or even meal-prepped snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, grated and squeezed dry (about 150g)
1 cup cottage cheese (preferably small-curd, about 240g)
2 green onions, finely chopped
1 garlic clove, minced
2 tbsp fresh herbs (dill, parsley, or chives), chopped
Salt, to taste
Black pepper, to taste
10–12 spring roll wrappers (wheat or rice paper)
Olive oil spray (for air fryer)

Directions

I start by combining the grated zucchini, cottage cheese, green onions, garlic, and fresh herbs in a large bowl. Then I season the mix with salt and pepper to taste.
I place a spring roll wrapper on a clean surface and spoon about 2 tablespoons of the filling onto the wrapper, keeping it about 2.5 cm from the edges.
I fold the bottom over the filling, fold in the sides, and roll it tightly. I repeat this until I’ve used all the filling and wrappers.
I preheat the air fryer to 190°C (380°F).
I spray the spring rolls lightly with olive oil and arrange them in the air fryer basket in a single layer without touching.
I air fry them for 10–12 minutes until they turn golden and crispy, working in batches if needed.
I serve them warm with my favorite dipping sauce.

Servings and timing

This recipe yields about 10–12 spring rolls.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves: 4 as a snack or 2 as a light meal

Variations

I sometimes swap cottage cheese for ricotta if I want a creamier texture.
For a spicy kick, I add a pinch of chili flakes or chopped jalapeños.
If I want a gluten-free version, I use rice paper instead of wheat wrappers.
To make them vegan, I substitute cottage cheese with mashed tofu or a dairy-free cheese alternative.
Adding shredded carrots or mushrooms gives the filling more depth and texture.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 180°C (350°F) for about 5 minutes until they’re crispy again. I avoid microwaving as it softens the wrappers too much.

FAQs

How do I keep the spring rolls from getting soggy?

I make sure to squeeze out as much moisture as possible from the zucchini. Also, serving them right after air frying keeps them crispy.

Can I freeze these spring rolls?

Yes, I freeze them before cooking. I arrange the rolls on a tray in a single layer to freeze individually, then store them in a freezer bag. When ready, I air fry them straight from frozen for a few extra minutes.

What dipping sauce goes well with these?

I love a simple soy sauce with garlic and vinegar, or even a sweet chili sauce for contrast. A yogurt herb dip also works beautifully.

Can I bake these instead of using an air fryer?

Absolutely. I bake them at 200°C (400°F) for about 15–18 minutes, flipping halfway through until they’re golden and crisp.

Can I make the filling ahead of time?

Yes, I often mix the filling a day in advance and keep it in the fridge. It actually helps the flavors meld together.

Conclusion

These Zucchini Cottage Cheese Spring Rolls are everything I want in a quick, healthy snack—easy, crispy, and full of flavor. Whether I serve them as an appetizer, pack them for lunch, or enjoy them as a light meal, they never disappoint.